Jill’s rolling in the dough today! Pun intended. She’s testing a no-knead bread recipe and hoping it produces tender dinner rolls you can make this holiday season. Cross your fingers and come cheer her on. 😀
RECIPE SHE’S TESTING:
Holiday Dinner Rolls
Makes ? dozen rolls
3 cups lukewarm water
1/2 cup sugar
1 tablespoon active dry yeast
2 1/2 teaspoons sea salt
5 1/4 cups all-purpose flour
1 cup potato flakes
1/4 cup tapioca starch or cornstarch
In a 6-quart container mix all the ingredients together with a spoon or your hand until no patches of dry flour remain. Cover loosely with lid. Leave it on the counter for 2 hours, then store in the fridge until ready to use it.
On baking day, you can divide the dough to shape into a Challah braid, knot-rolls, or round, smooth rolls.
Bake in a preheated oven at 350ºF (177ºC) for 35 minutes, or until golden brown.
When you pull them out of the oven, use a pastry brush to spread them with your favorite vegan buttery spread. This keeps the crust tender.
If you want an oil-free crust with a slightly salty taste, make the following oil-free wash.
1/2 cup water
1 teaspoon tapioca starch or cornstarch
1/2 teaspoon sea salt
Bring to a boil on the stovetop, constantly stirring, until water is no longer cloudy. Allow cooling slightly. Use a pastry brush to brush wash onto hot rolls as soon as you pull them from the oven.